Name: Stuffed Baby Bell Peppers
Cook time: 50 minutes
Total time: 2 hour
Yield: Makes 8 servings
Ingredients: 1 medium onion, chopped; 2 anchovy fillets, rinsed, patted dry, and finely chopped; 2 tablespoons olive oil; 3/4 cup toasted bread crumbs; 1 cup whole-milk ricotta; 1/3 cup finely grated Parmigiano-Reggiano (1 oz); 2 tablespoons drained capers, rinsed, patted dry, and chopped; 2 large eggs, lightly beaten; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 1/2 lb baby red and yellow bell peppers* (2 inches in diameter; 24); 1/2 cup water; 1 tablespoon olive oil

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Stuffed Baby Bell PeppersVictoria Pearson

You can use 4 small regular bell peppers (1 1/2 lb total) instead of the 24 baby bell peppers, but you'll need to make 1 1/2 times the filling.

Cooks' notes:

· Peppers can be stuffed 1 day ahead and chilled, covered. Bring to room temperature before baking.
· If using small regular peppers instead of baby ones, halve lengthwise through stem, remove seeds and ribs, and fill.

Recipe notes

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